QE2 Not SatisfactoryNAME OF VESSEL: QUEEN ELIZABETH 2
NUMBER OF PASSENGERS: 1174 NUMBER OF CREW MEMBERS: 969
CRUISE LINE: CUNARD LINE, LTD. PORT: Los Angeles LOCATION: San Pedro, CA
INSPECTION DATE: 01/19/2000 INSPECTION SCORE: 79
--------------------------------------------------------------------------------
SUMMARY OF INSPECTIONS WITH VIOLATIONS
Item No. Description Points Deducted
3 PW system chlorine analyzer and chart recorder maintained, operated and calibrated. Acceptable evidence of potability. 0
4 PW system not subjected to contamination through cross-connections to nonpotable water supply or through backflow or backsiphonage. 0
7 Plumbing fixtures, supply lines, drain lines, and drains installed and maintained in good repair. 1
14 Food protection during storage, preparation, display, service, and transportation. 0
18 Food handlers free of infections and communicable diseases. 5
20 Food and ice contact surfaces designed, constructed, maintained, in- stalled, and located. 0
20 Food and ice contact surfaces designed, constructed, maintained, in- stalled, and located. 2
21 Nonfood contact surfaces designed, constructed, maintained, installed, and located. 1
22 Dish and equipment washing facilities designed, constructed, maintained,installed, located, and operated. 2
23 Warewashing thermometers, chemical test kits provided. 0
26 Sanitizing rinse clean, of proper temperature, concentration, and ex- posure time. 4
29 Nonfood contact surfaces of equipment and utensils clean. 1
30 Proper storage, handling of clean/soiled equipment and utensils. 0
30 Proper storage, handling of clean/soiled equipment and utensils. 1
34 Facilities convenient, accessible, designed, installed. 3
37 Toxic items stored, labeled, and used. 0
38 Decks, bulkheads, and deckheads clean, of proper construction, in good repair. 1
39 Lighting provided as required; fixtures shielded. 0
40 Rooms and equipment vented. 0
41 Premises free of unnecessary articles; cleaning equipment stored; only authorized personnel permitted. 0
9999 Miscellaneous 0
Total deducted points: 21
Final score: 79
--------------------------------------------------------------------------------
INSPECTION DETAILS WITH VIOLATIONS AND RECOMMENDATIONS
Item No. Description Points Deducted
3 PW system chlorine analyzer and chart recorder maintained, operated and calibrated. Acceptable evidence of potability. 0
Site: POTABLE WATER
Deduction Status: N
Violation: The distribution system analyzer/recorder was reading 1.0 ppm and the manual test was 1.33 ppm for a calibration error of 0.33 ppm.
Recommendation: The chlorine analyzer/chart recorder must be properly maintained, operated and calibrated in accordance with the manufacturer's instructions. The free halogen residual measured by the analyzer must compare within 0.2 ppm of the actual halogen level.
Item No. Description Points Deducted
4 PW system not subjected to contamination through cross-connections to nonpotable water supply or through backflow or backsiphonage. 0
Site: CREW GALLEY
Deduction Status: N
Violation: One of the steamers was missing a backflow preventer on the water supply line.
Recommendation: Install a backflow preventer on equipment where there is a submerged inlet. Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation.
Item No. Description Points Deducted
7 Plumbing fixtures, supply lines, drain lines, and drains installed and maintained in good repair. 1
Site: GALLEY-SCULLERY
Deduction Status: Y
Violation: There were leaks from beneath the big warewashing machine and the drain from the clean end of the small machine discharged and flowed across the deck.
Recommendation: Repair or replace leaking pipes and equipment. Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
Site: GALLEY-BAKERY
Deduction Status: Y
Violation: The deck drain where one of the handwashing sinks discharged was obstructed and overflowing onto the deck.
Recommendation: Clear the obstructed drain. Wastewater from equipment and sinks must be properly drained to prevent overflowing onto the deck.
Site: CREW GALLEY
Deduction Status: Y
Violation: One steamer discharged directly onto the deck.
Recommendation: Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
Site: PASTRY
Deduction Status: Y
Violation: The drain from the handwashing sink was clogged and backing up onto the deck.
Recommendation: Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
Site: LIDO BUFFET
Deduction Status: Y
Violation: There was water leaking from the deckhead in this area.
Recommendation: Water supply lines and fixtures must be free from leaks and properly installed.
Site: CRYSTAL BAR
Deduction Status: Y
Violation: The drain line for the ice sink was loose and water was draining on the deck.
Recommendation: Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
Site: GALLEY-SOUP STATION
Deduction Status: Y
Violation: There was a leak from behind the bulkhead and from one of the water supply lines to the kettles.
Recommendation: Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
Item No. Description Points Deducted
14 Food protection during storage, preparation, display, service, and transportation. 0
Site: CRYSTAL BAR
Deduction Status: N
Violation: Unopened beverage bottles were stored in a cabinet under drain lines.
Recommendation: Food and beverages shall not be stored beneath drain lines of equipment where they are subject to leaks and contamination..
Item No. Description Points Deducted
18 Food handlers free of infections and communicable diseases. 5
Site: GALLEY-SOUP STATION
Deduction Status: Y
Violation: An employee working in this area had a lesion covered with an adhesive bandage on his hand. While he stated that he had been seen and treated by the doctor, investigation revealed that he had not. Several other galley employees with bandages on their hands had treated themselves as well.
Recommendation: Any person known or suspected to be infected with any communicable disease that can be transmitted via food or beverages must not work in any food service area. This applies to known carriers of communicable diseases as well as to persons with related signs or symptoms, such as boils, sores, infected cuts, burns, other wounds, diarrhea, jaundice, and abnormal discharge from the nose or mouth. Such persons shall be excluded from working in the total food service operation until they have been evaluated by qualified medical personnel and are no longer infectious.
Site: MEDICAL-PERSONNEL
Deduction Status: Y
Violation: The 24 hour prior to arrival diarrheal illness report faxed from the vessel did not reach the VSP office. Investigation confirmed that the faxed report was sent to the vessel's server but it could not be confirmed that it was forwarded from the server to the VSP office.
Recommendation: Insure that diarrheal illness reports are received by the VSP office. Diarrhea logs in the hospital must be accurately maintained, and results must be reported to the Vessel Sanitation Program in accordance with Section III of the "Vessel Sanitation Program Operations Manual", August 1989.
Item No. Description Points Deducted
20 Food and ice contact surfaces designed, constructed, maintained, in- stalled, and located. 0
Site: CRYSTAL BAR
Deduction Status: N
Violation: There were several bottles of wine opened and re-corked setting in a technical cabinet under the bar.
Recommendation: Do not store food or wine in technical cabinets. Technical compartments of equipment are not designed or constructed for food storage.
Item No. Description Points Deducted
20 Food and ice contact surfaces designed, constructed, maintained, in- stalled, and located. 2
Site: GALLEY-BAKERY
Deduction Status: Y
Violation: The large ovens were corroded on the interiors and had large cracks and crevices in the interiors.
Recommendation: The interiors of ovens are considered food-contact surfaces and must be constructed accordingly. Food contact and ice contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use. Food contact surfaces also must be easily cleanable and free of difficult-to-clean internal cracks, crevices and fasteners.
Site: GALLEYS-GENERAL
Deduction Status: Y
Violation: The interiors of the ovens, salamanders and refrigerators were corroded, had many cracks and crevices, exposed wires, piping and coils. Some conventional ovens were no longer serviceable.
Recommendation: Repair, replace or remove the ovens. The interiors of ovens are considered food-contact surfaces and must be constructed accordingly. Food contact and ice contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use. Food contact surfaces also must be easily cleanable and free of difficult-to-clean internal cracks, crevices and fasteners.
Site: GENERAL
Deduction Status: Y
Violation: Numerous ice machine doors had open cell gasket material that was absorbing water.
Recommendation: Food contact and ice contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent and durable under conditions of normal use.
Item No. Description Points Deducted
21 Nonfood contact surfaces designed, constructed, maintained, installed, and located. 1
Site: GALLEY-PRINCESS GRILL
Deduction Status: Y
Violation: One of the exhaust hood filters was badly frayed.
Recommendation: Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, shall be readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
Site: GENERAL
Deduction Status: Y
Violation: There were numerous utility lines such as potable water, drains and power cords to equipment resting on counter tops under equipment making the areas difficult-to-clean.
Recommendation: Do not place utility lines on counters. Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, shall be readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
Site: GALLEYS-GENERAL
Deduction Status: Y
Violation: The exteriors of equipment had many cracks and crevices, holes and other difficult-to-clean features.
Recommendation: Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, shall be readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
Site: QUEEN'S GRILL-DINING ROOM
Deduction Status: Y
Violation: Cardboard wedges were used to keep the glass cabinet doors closed.
Recommendation: Non-food contact surfaces of equipment must be durable and easily cleanable.
Site: CRYSTAL BAR PANTRY
Deduction Status: Y
Violation: The cappuccino machine was mounted on short legs making it difficult to clean under the machine.
Recommendation: Provide equipment legs at least four inches high. Unless sufficient space is provided for easy cleaning between, behind and above each unit of fixed equipment, the space between it and adjoining equipment and adjacent bulkheads or deckheads shall be not more than 1/32 inch. If exposed to seepage, the equipment shall be sealed to the adjoining equipment or adjacent bulkheads or deckheads.
Item No. Description Points Deducted
22 Dish and equipment washing facilities designed, constructed, maintained,installed, located, and operated. 2
Site: GALLEY-SCULLERY
Deduction Status: Y
Violation: A few of the wash and final sanitizing rinse jets were clogged or had a weak spray.
Recommendation: All warewashing machines shall be thoroughly inspected, cleaned and serviced at least once a day or more often when necessary to maintain them in a satisfactory operating condition.
Site: CREW GALLEY
Deduction Status: Y
Violation: The trigger to the rinse arm was not operating in the warewashing machine. The wash cycle on the warewashing machine was very weak and one of the final sanitizing rinse jets was not spraying.
Recommendation: All warewashing machines shall be thoroughly inspected, cleaned and serviced at least once a day or more often when necessary to maintain them in a satisfactory operating condition.
Site: SCULLERY
Deduction Status: Y
Violation: A short curtain instead of a long curtain was placed between the wash and pumped rinse compartments of the warewashing machine.
Recommendation: Place a long curtain between the wash and pumped rinse. Rinse water tanks shall be protected by baffles, curtains or other effective means to minimize the entry of wash water into the rinse water.
Site: CREW GALLEY
Deduction Status: Y
Violation: Food debris was present on the clean dish landing from the warewashing machine. The wash jets in the machine were partially clogged with straws and stirrers.
Recommendation: Sufficient storage space for clean and soiled dishware must be provided to avoid contamination of cleaned equipment. All warewashing machines shall be thoroughly inspected, cleaned and serviced at least once a day or more often when necessary to maintain them in a satisfactory operating condition.
Site: POT WASH
Deduction Status: Y
Violation: The first sink of the pot wash was full of soiled pots/pans and the dishwasher was using a bucket to provide wash water. This area was undersized for soiled pot/pan storage.
Recommendation: Sufficient storage space for clean and soiled pots and pans must be provided to avoid contamination of cleaned equipment. For manual washing, rinsing, and sanitizing of utensils and equipment, a sink with at least three compartments shall be provided and used. Sink compartments shall be large enough to contain the equipment and utensils, and each compartment of the sink shall be supplied with hot and cold potable running water.
Item No. Description Points Deducted
23 Warewashing thermometers, chemical test kits provided. 0
Site: GALLEY-SCULLERY
Deduction Status: N
Violation: Several of the gauges on the two warewashing machines were inaccurate or broken.
Recommendation: Repair or replace broken gauges. Machine or water line-mounted, numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
Site: LIDO-POT WASH
Deduction Status: N
Violation: The bulkhead mounted thermometer for the sanitize sink was not operational.
Recommendation: Numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), shall be provided to indicate the temperature of the water in the final sanitizing rinse compartment of the three compartment sinks.
Item No. Description Points Deducted
26 Sanitizing rinse clean, of proper temperature, concentration, and ex- posure time. 4
Site: GALLEY-SCULLERY
Deduction Status: Y
Violation: The final sanitizing rinse on the small conveyor dishwashing machine was dropping from 170oF to 140oF each time a rack was run through the machine. Investigation revealed that one of the boilers for the steam to the galley was under repair and the booster heater on the machine was unable to recover and provide sufficient hot water to the final sanitizing rinse..
Recommendation: Automatic warewashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) in the final sanitizing rinse measured at dish level.
Site: CREW GALLEY
Deduction Status: Y
Violation: The final sanitizing rinse on the warewashing machine was not operating. Dishware and utensils were not being sanitized.
Recommendation: Automatic warewashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
Item No. Description Points Deducted
29 Nonfood contact surfaces of equipment and utensils clean. 1
Site: GALLEYS-GENERAL
Deduction Status: Y
Violation: The exhaust hood ducts behind the hood filters were soiled with grease and dust.
Recommendation: Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, grease, food particles and other debris.
Site: CRYSTAL BAR PANTRY
Deduction Status: Y
Violation: The counter under the cappuccino machine was soiled with coffee grounds.
Recommendation: Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of food particles and other debris.
Site: GALLEYS-GENERAL
Deduction Status: Y
Violation: Some of the small cracks and crevices between equipment, around equipment were soiled with grease and food residue.
Recommendation: Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of grease, food particles and other debris.
Item No. Description Points Deducted
30 Proper storage, handling of clean/soiled equipment and utensils. 0
Site: QUEEN'S GRILL
Deduction Status: N
Violation: There were several clean pots stored under a work table that were heavily soiled with grease. This storage area was not protected from the grills, fryers and stoves.
Recommendation: Relocate clean pot/pan storage from beneath this table or otherwise protect clean pots/pans from being soiled. Cleaned and sanitized equipment and utensils shall be handled and stored in a way that protects them from contamination.
Item No. Description Points Deducted
30 Proper storage, handling of clean/soiled equipment and utensils. 1
Site: CRYSTAL BAR PANTRY
Deduction Status: Y
Violation: The milk tube for the cappuccino machine was stored in a container of warm water without any sanitizer in the water.
Recommendation: The storage of food contact surfaces or utensils in standing water is prohibited.
Item No. Description Points Deducted
34 Facilities convenient, accessible, designed, installed. 3
Site: CHART ROOM BAR
Deduction Status: Y
Violation: The handwashing sink in the storage room was partially blocked with cases of drinks.
Recommendation: Handwashing sinks must be accessible to employees at all times.
Site: CRYSTAL BAR
Deduction Status: Y
Violation: The handwashing sink was blocked by the garbage barrels.
Recommendation: Handwashing sinks must be accessible to employees at all times.
Item No. Description Points Deducted
37 Toxic items stored, labeled, and used. 0
Site: CRYSTAL BAR
Deduction Status: N
Violation: There was a can of metal polish stored in a technical cabinet under the bar.
Recommendation: When not in use, bactericides, cleaning compounds, or other toxic substances shall be stored in cleaning lockers designed for that purpose.
Item No. Description Points Deducted
38 Decks, bulkheads, and deckheads clean, of proper construction, in good repair. 1
Site: GALLEY-FISH PREPARATION
Deduction Status: Y
Violation: The deck in this area was peeling up at the edges and some of the coving was detached from the bulkhead.
Recommendation: Decks, bulkheads and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
Site: PROVISIONS-CREW REFRIGERATOR
Deduction Status: Y
Violation: The deck had a large open seam and the door was damaged.
Recommendation: Repair the deck and the door. Decks, bulkheads and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
Site: BUTCHER SHOP
Deduction Status: Y
Violation: The deck into the walk-in freezer was in disrepair.
Recommendation: Repair the deck into the freezer. It is required that decks be maintained so as to be durable and easily cleanable.
Site: QUEEN'S GRILL
Deduction Status: Y
Violation: The bulkhead behind the combi oven had loose panels, holes and the support for the oven had separated from the bulkhead.
Recommendation: Bulkheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
Site: DINING ROOM
Deduction Status: Y
Violation: The carpeting in front of the wait stations was soiled with food splash.
Recommendation: Surfaces subject to routine splashes, spillage or other soiling during normal use shall have easily cleanable surfaces.
Site: GALLEY-SANDWICH CORNER
Deduction Status: Y
Violation: There was a large horizontal gap in the bulkhead behind the grill.
Recommendation: Decks, bulkheads and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
Site: PROVISIONS-FROZEN FISH WALK-IN
Deduction Status: Y
Violation: There was an accumulation of ice on the deck.
Recommendation: Remove ice accumulation from the deck. Decks in food storage areas shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
Site: BUTCHER SHOP
Deduction Status: Y
Violation: The bulkhead in the meat cutting room was not stainless steel and had many cracks and crevices.
Recommendation: Decks, bulkheads and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
Site: GALLEYS-GENERAL
Deduction Status: Y
Violation: Bulkheads, deckheads and decks had many cracks and crevices, holes, recessed grouting, broken tiles, large gaps at the deck/bulkhead juncture, loose bulkhead panels and other difficult-to-clean features.
Recommendation: Bulkheads, deckheads and decks in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
Site: SCULLERY
Deduction Status: Y
Violation: The carpet at the entrance to the dining room was heavily soiled with food splash and was wet from a ruptured water pipe.
Recommendation: Surfaces subject to routine splashes, spillage or other soiling during normal use shall have easily cleanable surfaces.
Site: PAVILLION
Deduction Status: Y
Violation: The folding doors had chipped and damaged laminate.
Recommendation: Repair or replace the doors. Surfaces subject to routine splashes, spillage, or other soiling during normal use shall have easily cleanable surfaces.
Item No. Description Points Deducted
39 Lighting provided as required; fixtures shielded. 0
Site: PROVISIONS-FROZEN FISH WALK-IN
Deduction Status: N
Violation: One light was inoperative.
Recommendation: Repair or replace the inoperative light. Insure there is at least 10 foot candles of light in all walk-ins and storage areas.
Site: CREW GALLEY
Deduction Status: N
Violation: A light was missing the cover.
Recommendation: Light shields shall be provided for lights where food and clean equipment are exposed.
Item No. Description Points Deducted
40 Rooms and equipment vented. 0
Site: LIDO-GENERAL
Deduction Status: N
Violation: Excessive condensation was forming where steam equipment was turned up too high in the Queen's Grill and Lido.
Recommendation: Avoid turning the temperature of equipment up excessively. Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
Item No. Description Points Deducted
41 Premises free of unnecessary articles; cleaning equipment stored; only authorized personnel permitted. 0
Site: CRYSTAL BAR
Deduction Status: N
Violation: The bartender had her back pack stored in a technical cabinet in the bar.
Recommendation: Do not store purses, jackets, back packs or other personal effects in food areas.
Item No. Description Points Deducted
9999 Miscellaneous 0
Site: LIDO-SCULLERY
Deduction Status: N
Violation: There was only a conveyor type dishwashing machine installed. Reinstall the glass washing machine.
Recommendation: